Maronic Cream Soup

For the cream of chestnut soup, cut the chestnuts on the bulbous side, scald them in boiling water for a few minutes and then peel them.

Boil chestnuts in salted water until soft.

Then set aside some nice chestnuts as a chowder, pass the rest through a fine sieve or puree with a hand blender.

Mix the chestnut puree with the breadcrumbs in a saucepan, pour in the beef stock and bring to the boil until the soup is creamy and not too thick.

Add a little water if necessary.

Stir in the whipped cream and let the soup simmer briefly.

Season to taste with salt and pepper.

Before serving, briefly warm the chestnuts in the soup again.

Serve the chestnut soup in warmed soup cups or plates and sprinkle with nutmeg or cinnamon powder.

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